Cream Cheese Stuffed Mushrooms
Savor these mouthwatering cream cheese stuffed mushrooms that make for the perfect bite-sized appetizers at any gathering or dinner party. The cream cheese and Parmesan filling is expertly seasoned to create an irresistible hors d’oeuvre that’s hard to resist – you’ll definitely want more than just one!
Getting it done:
Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
Clean the mushrooms and pop the mushroom stem out carefully.
In a medium mixing bowl break up the softened cream cheese and stir until smooth. Combine the filling ingredients (cream cheese, Parmesan cheese, salt, pepper, garlic powder, and onion powder) and mix again until smooth.
Portion the cream cheese mixture into each mushroom cap, filling them generously. Place the mushrooms onto your prepared baking sheet then sprinkle with optional Cajun seasoning (plus reserved Parmesan cheese).
Bake at 400°F (205°C) for 20 minutes. Broil for a few minutes to brown the cream cheese stuffing, if needed. Serve immediately, garnished with fresh chopped parsley.
- It is best to clean your mushrooms by wiping them with a slightly damp towel as we want them dry, rather than soggy once baked.
- If desired, you can chop the trimmed mushroom stems finely and saute (plus optional finely minced onion and/or garlic) for about 5 minutes, cool, and combine with the cream cheese stuffing.
- Reserve 1-2 tablespoons of the shredded or freshly grated Parmesan cheese to sprinkle over the stuffed mushrooms before baking.
GrünesLand Products Used
All the goodness of natural ingredients in every bite of our cream cheese
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